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Method for producing protein small peptide by utilizing north pacific squid

A technology of squid and protein, which is applied in the field of producing small protein peptides from northern Pacific squid, can solve the problems of affecting the production of small protein peptides, low protein extraction rate, low hydrolysis rate, etc., to improve the degree of enzymatic hydrolysis, increase the extraction rate and hydrolysis rate, increase the effect of production

Inactive Publication Date: 2018-04-13
舟山市常青海洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the method of enzymatic hydrolysis is usually used for preparation. In this preparation process, the extraction rate of protein is low, only less than 30%, and the hydrolysis rate is low, which seriously affects the production of small protein peptides.

Method used

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  • Method for producing protein small peptide by utilizing north pacific squid
  • Method for producing protein small peptide by utilizing north pacific squid
  • Method for producing protein small peptide by utilizing north pacific squid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of method that utilizes North Pacific squid to produce protein small peptide, comprises the steps:

[0027] (1) Slaughter and wash the fresh squid, then mince;

[0028] (2) Add pure water to the minced squid, add 2L of pure water per kilogram of squid meat, continue to mince and stir evenly, adjust the pH to 8, ultrasonic treatment for 20min, the action temperature is 50-55℃, and the power is 200W;

[0029] (3) Use compound protease for enzymolysis; the compound protease is papain and alkaline protease, the ratio of the two is 1:2; the amount of compound protease added per gram of squid meat is 1000U, and the reaction is 2.5-3 at 58-63°C Hour;

[0030] (4) Separation by ultrafiltration, inactivation of the enzyme, inactivation of the enzymolysis solution at 110°C, and separation with an ultrafiltration membrane with a molecular weight cut-off of 10,000;

[0031] (5) Sephadex G-25 gel column chromatography separation, screening out the product with the strongest...

Embodiment 2

[0034] A kind of method that utilizes North Pacific squid to produce protein small peptide, comprises the steps:

[0035] (1) Slaughter and wash the fresh squid, then mince;

[0036] (2) Add pure water to the minced squid, add 3L of pure water per kilogram of squid meat, continue to mince and stir evenly, adjust the pH to 9, ultrasonic treatment for min, the action temperature is 50-55°C, and the power is 350W;

[0037] (3) Use compound protease for enzymolysis; the compound protease is papain and alkaline protease, the ratio of the two is 1:2; the amount of compound protease added per gram of squid meat is 1500U, and the reaction is 2.5-3 at 58-63°C Hour;

[0038] (4) Separation by ultrafiltration, inactivation of the enzyme, inactivation of the enzymolysis solution at 110°C, and separation with an ultrafiltration membrane with a molecular weight cut-off of 10,000;

[0039] (5) Sephadex G-25 gel column chromatography separation, screening out the product with the strongest ...

Embodiment 3

[0042] A kind of method that utilizes North Pacific squid to produce protein small peptide, comprises the steps:

[0043] (1) Slaughter and wash the fresh squid, then mince;

[0044] (2) Add pure water to the minced squid, add 3L of pure water per kilogram of squid meat, continue to mince and stir evenly, adjust the pH to 9, ultrasonic treatment for 20min, the action temperature is 50-55℃, and the power is 200W; The mixture of squid water is in a high pressure state, and the pressure is 0.15MPa for 10-20min;

[0045] (3) Use compound protease for enzymolysis; the compound protease is papain and alkaline protease, the ratio of the two is 1:2; the amount of compound protease added per gram of squid meat is 1500U, and the reaction is 2.5-3 at 58-63°C Hour;

[0046] (4) Separation by ultrafiltration, inactivation of the enzyme, inactivation of the enzymolysis solution at 110°C, and separation with an ultrafiltration membrane with a molecular weight cut-off of 10,000;

[0047] (...

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Abstract

The invention relates to the technical field of aquatic product processing, and in particular relates to a method for producing a protein small peptide by utilizing north pacific squid. The method comprises the following steps: (1) slaughtering and cleaning fresh squids, and then rubbing; (2) adding purified water into the rubbed squids in a ratio of 2-3L purified water per kilogram squid meat, continuously rubbing and stirring uniformly, regulating pH to be 8-9, and carrying out ultrasonic treatment for 20-40 minutes at the action temperature of 50-55 DEG C and the power of 200-350W; (3) carrying out enzymolysis by adopting a compound protease; (4) carrying out ultrafiltration separation; (5) carrying out Sephadex G-25 gel column chromatography isolation, and screening out a product witha peak having the strongest antioxidation activity; and (6) carrying out reverse phase high performance liquid chromatography separation and purification, so that the protein small peptide of the north pacific squid is obtained. The method provided by the invention has the advantages that enzymolysis is improved, so that extraction rate and hydrolysis rate of proteins are improved, and further yield of the protein small peptide is improved.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for producing small protein peptides from northern Pacific squid. Background technique [0002] Squid, also known as squid and calamari, is an animal of the mollusk phylum Cephalopoda Sheath subclass Decabrachia head Squid order Eye-opening suborder. Conical body, pale body color with light brown spots, big head, 10 tentacles in front, and triangular fins at the end of the tail, often swim in groups in the ocean about 20 meters deep. There are two kinds of squid currently seen in the market: one is the squid with a fatter trunk, and its name is "calamari"; the other is the squid with a slender trunk, and its name is "soft fish". The common name of soft fish is "Little Guanzai". Squid is edible, we often see sizzling squid, and it is delicious, a very delicious delicacy. [0003] Squid, squid, cuttlefish, octopus and other soft-bodied brachiopod seaf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/20
CPCC12P21/06
Inventor 叶常青
Owner 舟山市常青海洋食品有限公司
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